This was a leftover dish that turned out quite nice. I have a bad habit of buying soup that I never actually eat in the winter, especially now that California winters mean no snow and minimal cold. I bought a container of vegan butternut squash soup from TJs sometime last December and never got around to eating it, so I started looking in to what I could do to use it in leftovers: pasta was both creative and more summer-friendly.

Once again trying to clear out the leftovers, this time the fries and roasted veggie fries I had in the freezer. First I cooked those according to their packages, but while they were cooking I made their toppings.